Beef plate
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Beef plate (also known as the short plate) is a US forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.[1][2][3]
It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon.[citation needed]
The beef navel is the ventral part of the plate, and it is commonly used to make pastrami.
The remainder is usually used for ground beef.
References
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- ^ Page Module:Citation/CS1/styles.css has no content."Beef Plate & Flank Cuts". MeatShop101. Archived from the original on 2015-05-14. Retrieved 2015-09-17.
- ^ Page Module:Citation/CS1/styles.css has no content.Virginia Willis (23 March 2011). Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. Potter/TenSpeed/Harmony. pp. 215–. ISBN 978-1-60774-134-3.
- ^ Page Module:Citation/CS1/styles.css has no content."Grilled Skirt Steak with Roasted Corn Salad". TABASCO.com. Retrieved 2015-09-17.
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